Loaf Pan Stainless Steel

A stainless steel loaf pan suited to banana bread, pound cake, sandwich bread, and savoury loaves in the standard 9 by 5 inch format that most loaf recipes are calibrated for. Stainless steel heats evenly and does not discolour over repeated use the way aluminium can. Suited to home bakers who make loaf cakes and yeasted breads. Grease and flour the interior or line with parchment before use; stainless steel without a non-stick coating requires proper preparation to prevent sticking. The metal conducts heat efficiently, so loaves may brown 5 to 10 minutes faster in steel than in ceramic equivalents at the same oven setting.